Homemade Pecan Sandies Recipe

Introduction

Pecan Sandies are buttery, crumbly cookies packed with finely chopped pecans and a hint of cinnamon. These homemade treats are perfect for sharing or enjoying with a cup of tea.

Ingredients

• 2 sticks butter (salted, almost melted)
• 1 large egg
• 1 cup sugar
• 1 ½ teaspoons vanilla extract
• ½ teaspoon cinnamon
• 3 cups flour
• 1 cup pecans (finely chopped)

Instructions

1. Step 1: Add butter and sugar to a large bowl and cream with a handheld or stand mixer for 1 minute. Add the egg, vanilla, and cinnamon. Continue mixing until they’re well combined.
2. Step 2: Gradually sift in the flour, beating well after each addition. Once all of the flour is incorporated, mix in the pecans. Use a spatula to fold them in as the dough becomes thick.
3. Step 3: Spoon the cookie dough across a 24-inch-long piece of wax paper. Shape the dough into an approximately 18-inch-long cylinder. Roll it up in the wax paper forming a log and twist the ends to seal.
4. Step 4: Freeze the cookie dough log for at least 1 hour or up to 4 hours.
5. Step 5: When ready to bake, preheat the oven to 350 degrees Fahrenheit.
6. Step 6: Using a sharp knife, cut the cookie dough into slices about 1/8 to 1/4 inch thick. Place the slices on a parchment-lined baking sheet, spacing them at least ½ inch apart.
7. Step 7: Bake in the preheated oven for 18-20 minutes, or until the edges begin to brown.
8. Step 8: Let the cookies cool completely before serving. Enjoy!

Tips & Variations

• For extra crunch, toast the pecans lightly before chopping and mixing them into the dough.
• Use unsalted butter and add a pinch of salt to enhance the flavor if preferred.
• Swap cinnamon for nutmeg or a mix of warm spices for a different twist.
• If dough is too soft to slice, freeze it longer until firm.

Storage

Store cooled pecan sandies in an airtight container at room temperature for up to one week. For longer storage, freeze the baked cookies for up to 3 months. To refresh, thaw at room temperature and optionally warm in a low oven for a few minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use walnuts instead of pecans?

Yes, walnuts can be substituted in equal amounts for pecans and will provide a similar texture and flavor.

Do I need to chill the dough before baking?

Yes, freezing the dough log for at least one hour makes it easier to slice the cookies thinly and helps them hold their shape during baking.

Homemade Pecan Sandies Recipe

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Classic homemade Pecan Sandies cookies with a buttery, tender texture and a hint of cinnamon, loaded with finely chopped pecans for a delightful crunch. Perfectly shaped into a log, frozen, and sliced for consistent baking every time.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 18-20 minutes
• Total Time: 1 hour 40 minutes (including freezing)
• Yield: Approximately 36–40 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 2 sticks butter (salted, almost melted)
• 1 large egg
• 1 cup sugar
• 1 ½ tsp vanilla extract
• ½ tsp cinnamon
• 3 cups flour
• 1 cup pecans (finely chopped)

Instructions

1. Cream the butter and sugar: In a large bowl, use a handheld or stand mixer to cream the almost melted butter and sugar together for 1 minute until light and fluffy.
2. Add egg, vanilla, and cinnamon: Mix in the egg, vanilla extract, and cinnamon until fully combined.
3. Incorporate flour and pecans: Gradually sift in the flour, beating well after each addition. Once all flour is incorporated, fold in the finely chopped pecans using a spatula as the dough will be thick.
4. Shape dough into a log: Spoon the cookie dough onto a 24-inch piece of wax paper. Shape it into a cylinder about 18 inches long, roll it up in the wax paper, and twist the ends to seal.
5. Freeze the dough: Place the wrapped dough log in the freezer for at least 1 hour or up to 4 hours to firm up.
6. Preheat the oven: When ready to bake, preheat your oven to 350°F (177°C).
7. Slice the cookies: Using a sharp knife, cut the frozen dough into 1/8 to 1/4-inch thick slices and place them on a parchment-lined baking sheet, spacing cookies at least half an inch apart.
8. Bake: Bake the cookies for 18-20 minutes or until the edges turn a light golden brown.
9. Cool and serve: Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack or serving plate. Enjoy your delicious pecan sandies!

Notes

• Freezing the dough log before slicing helps achieve uniform cookie shapes and prevents spreading during baking.
• Use salted butter for a balanced flavor; if using unsalted, consider adding a pinch of salt to the dough.
• Store baked cookies in an airtight container at room temperature for up to one week.
• You can toast the pecans lightly before chopping for added flavor.

Keywords: pecan sandies, pecan cookies, buttery cookies, homemade cookies, cinnamon pecan cookies, classic cookie recipe